Rhubarb cream pie

Although it has been a little while since earlier mentioned, I have not forgotten about the recipe that I promised.

This is the perfect summer pie to serve for an outdoor gathering. It has the expected tang of rhubarb but that is mellowed out with the sweet cream.

Crust

1 1/2 cup flour
1/2 cup vegetable oil
1 1/2 teaspoon sugar
1 teaspoon salt
2 tablespoons milk

Mix first four ingredients well and then add milk. Form crust into pie pan, prick bottom a few times with fork tines, and bake @ 400 for 15 min.

Filling

2 tablespoons butter
4-6 cups diced rhubarb (about 5-6 full length stalks)
1 cup sugar

1/4 cup sugar
2 tablespoons cornstarch
2 egg yolks (well beaten)
1/4 cup light cream (whipping)
1/8 teaspoon salt

Cook first three ingredients in saucepan until tender. See pic. Allow to cool slightly. Mix remaining ingredients in separate bowl. Add to the cooled rhubarb and cook until thick. Cool and pour into baked pie crust and top with meringue. Bake @ 350 for 12-15 min.



Meringue

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla

Beat egg whites until soft peaks form. Add cream of tartar. Beat until soft but defined peaks form. Gradually beat in sugar and vanilla until stiff peaks form.




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